Ingredients :
- 1 pack (.25 ounce) active dry yeast
- 1/4 cup warm water
- 3 1/2 cup bleached all-purpose flour
- 1 tsp salt
- 1 cup butter sliced
- 3/4 cup sour cream
- 1 large egg
- 2 large egg yolks
- 1 tsp vanilla extract
- 1 cup white sugar, or add as needed
Method :
- Sprinkle yeast over warm water in a bowl and let activate while you complete remaining steps.
- Place flour and salt into a food processor and pulse once or twice to combine. Scatter butter slices over flour and process until butter is thoroughly mixed into the flour, about 1 minute.
- Whisk yeast mixture, sour cream, egg, egg yolks, and vanilla extract together in a bowl; pour mixture into food processor. Pulse several times, just until the dough starts to hold together and clean the sides of the bowl (do not overmix).
- Remove dough from food processor and divide in half; form each half into a thick disk, wrap in plastic wrap, and refrigerate at least 2 hours. For best texture, refrigerate overnight.
- Preheat oven to 375°F (190 degrees C). Line several baking sheets with parchment paper. Sprinkle a work surface generously with sugar and roll out one of the dough disks into an 8x16-inch rectangle.
- Sprinkle dough with a generous amount of sugar. Fold the dough over in thirds, letter-style, and roll out again; fold as before and roll out and fold a third time, sprinkling dough with sugar each time.
- Finally, roll dough into a 4x14-inch rectangle, about 1/4 inch thick. Repeat process with second dough disk.
- Cut strips from the short side of the dough rectangles, making them 1/2 to 3/4 inch wide. Place strips onto the parchment-lined baking sheets, twisting and slightly stretching them. If preferred, form into horseshoe shapes.
- Bake in the preheated oven until lightly golden brown, 12 to 15 minutes. Cookies will puff up a bit to reveal delicate layers. Let cookies cool for about 5 minutes on sheets before transferring to wire cooling racks
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